• 1 large potato, peeled and cut into cubes, about 1 cup
• 3 Tablespoons butter
• 1 cup onion, chopped
• 1 sweet bell pepper (red, yellow or orange), cut into 3/4 inch pieces
• 1 – six ounce package mushrooms, stems trimmed and sliced
• 2 cups Maine Lobster stock
• 1/2 cup heavy cream
• 3 Tablespoons corn starch
• 3 Tablespoons water
• 12 ounces cooked Maine lobster, cut into bite-sized pieces
• Sea salt and freshly ground pepper
• Dash of dried thyme

• 2 cups all purpose flour
• 2 teaspoons Bakewell Cream (may substitute cream of tartar)
• 1 teaspoon baking soda
• Pinch of sea salt
• 1/4 cup vegetable shortening or butter at room temperature
• 3/4 cup skim milk or more

Cook the potatoes in water until just fork tender. Drain, turn the potatoes into a large bowl and set aside. In a sauté pan, melt the butter and sauté the onions and peppers for about 5 minutes. Add the mushrooms and sauté until the mushrooms are cooked. Using a slotted spoon, remove the vegetables to the bowl with the potatoes and set aside.

Add the Maine Lobster stock to the juices in the sauté pan and bring it to a boil. Whisk in the cream. Dissolve the cornstarch in the water, and whisk into the Maine Lobster stock. Continue to cook, whisking vigorously, until the sauce thickens and comes to a boil. It will be quite thick. Remove the sauté pan from the heat and let cool. Stir the sauce into the potatoes and vegetables. When the mixture has cooled to room temperature, stir in the cooked Maine Lobster. Season the filling to taste with sea salt, freshly ground pepper, and if desired, a dash of dried thyme. Divide the filling evenly between 6 greased potpie dishes or ramekins and refrigerate while preparing the biscuit dough.

Sift the dry ingredients into a medium-sized bowl. Using a pastry blender or 2 forks, blend in the shortening. Add the milk and stir until a soft dough is formed. On a floured surface, turn out the biscuit dough and divide into six pieces. Roll out the dough so that it is a size that will cover the potpie. Make a slit in the top of each crust. Gently transfer the crust to the top of each potpie. Pies may be refrigerated for up to 8 hours before baking.

To bake, preheat the oven to 400 degrees. Bake the Maine Lobster Potpies for 15 – 20 minutes, until the top is golden brown and the filling is bubbling all over the oven. Makes six servings.

Maine Lobster Potpies may also be frozen. Bake them in a slightly hotter oven, 425 degrees, directly from the freezer.